Mini Glazed Lemon Cakes With Yogurt?

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Discussion Overview

This thread explores the use of yogurt as a substitute for sour cream in Mini Glazed Lemon Cakes, particularly for accommodating lactose intolerance. Participants share their experiences and preferences regarding yogurt types and alternatives for butter in the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant expresses a desire to substitute yogurt for sour cream due to a family member's lactose intolerance and seeks feedback on this approach.
  • Another participant shares their experience of regularly substituting yogurt for sour cream, recommending organic brands and Greek yogurt for flavor.
  • One participant mentions their preference for the lemon cakes over another dessert option, highlighting the importance of keeping the dish lactose-free.
  • Another participant notes that they have not noticed a difference when using yogurt instead of sour cream and mentions health benefits associated with yogurt.
  • One participant inquires about alternatives for butter in the glaze, indicating a need for further lactose-free options.
  • Another participant suggests using Smart Balance Spread as a butter substitute.
  • One participant shares their personal use of butter in cooking, noting that it seems to be acceptable for their lactose-intolerant family member.

Areas of Agreement / Disagreement

Views differ regarding the best yogurt to use and the impact of butter on lactose intolerance, with no clear consensus on the best approach to making the recipe lactose-free.

Contextual Notes

Participants share personal experiences related to lactose intolerance and recipe modifications, focusing on accommodating dietary restrictions while maintaining flavor.

Who May Find This Useful

Consultants looking for alternatives in baking recipes to accommodate lactose intolerance may find the shared experiences and suggestions helpful.

kam
kam
Staff member
Messages
3,655
I want to make the Mini-Glazed Lemon Cakes with dinner tomorrow night - but my mom is lactose-intolerant. I am thinking that I could substitute yogurt for the sour cream.

Has anyone done this - and how did they turn out?

Also, if anyone has subbed yogurt for sour cream in cakes before, what kind of yogurt should I buy? (I have to admit I have never bought yogurt in my life).
Any tips are appreciated!

Thanks!
 
I sub yogurt all the time for sour cream.I usually buy an organic brand. Stoneyfield Farms, or Cascade Fresh.I also LOVE :love: Fage's Greek Yogurt (a little taste of Heaven on earth!) but it is pricey.Oh - and this is for plain yogurt. You could use lemon, I guess, but those little cakes are already pretty lemony!
 
Last edited:
  • Thread starter
  • #3
Thanks so much! I just wasn't sure!

My other alternative for dessert was the red white & blueberry trifle - but DH hates strawberries - so I would much rather make the lemon cakes if I could keep them lactose free!

I can't wait!
 
kam said:
Thanks so much! I just wasn't sure!

My other alternative for dessert was the red white & blueberry trifle - but DH hates strawberries - so I would much rather make the lemon cakes if I could keep them lactose free!

I can't wait!
Click to expand...

My DH is lactose intolerant too, and we really don't notice the difference using yogurt vs. sour cream.....and there are better health benefits using it too!
 
  • Thread starter
  • #5
Becky,
Now I am looking at the recipe closer and the glaze has butter - which my mom says she can't have. What do you sub for the butter - of does it do okay without butter?

Thanks!
 
Smart Balance Spread - which now comes in sticks too!
 
  • Thread starter
  • #7
EXCELLENT! Thanks.

Not being lactose intolerant myself, I am not up on all these things!
 
I use butter all the time in cooking and baking and it seems to be fine for DH - I remember reading sometime that it's harder to process the lower fat stuff when you are lactose intolerant, so if DH ever has regular ice cream he has the real, full fat stuff.
 

Frequently Asked Questions

What ingredients do I need to make Mini Glazed Lemon Cakes With Yogurt?

To make Mini Glazed Lemon Cakes With Yogurt, you will need all-purpose flour, baking powder, salt, granulated sugar, eggs, plain yogurt, lemon juice, lemon zest, and powdered sugar for the glaze.

How long does it take to bake Mini Glazed Lemon Cakes?

The baking time for Mini Glazed Lemon Cakes is typically around 15-20 minutes, depending on your oven. It's best to check for doneness by inserting a toothpick into the center; it should come out clean when the cakes are done.

Can I use a different type of yogurt for the recipe?

Yes, you can use different types of yogurt, such as Greek yogurt or flavored yogurt, but keep in mind that flavored yogurt may alter the taste of the cakes. Plain yogurt is recommended for the best results.

How should I store Mini Glazed Lemon Cakes?

Mini Glazed Lemon Cakes should be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months.

Can I make Mini Glazed Lemon Cakes ahead of time?

Yes, you can make Mini Glazed Lemon Cakes ahead of time. They can be baked and stored without the glaze for a day or two. Just add the glaze right before serving for the best flavor and presentation.

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